A vegetarian version of the popular “Pad Thai”, a stir-fried street food from Thailand. It’s very quickly made and tastes delicious!
Preparation time: 30 min + Cooking time: 30 min = Total time: 1h
| 250g | rice noodles |
| 1 | onion |
| 4 | cloves of garlic |
| 300g | tofu (firm) |
| 200g | bean sprouts |
| 250g | spinach |
| 2 tb. | peanut oil |
| 3 | carrots, cut in thin stripes |
| 2 | eggs |
| 7 tb. | soy sauce |
| 3 tb. | sushi vinegar |
| 1 | lime |
| 2 tb. | peanuts (chopped) |
| chili powder |
Simple Steps to Succeed
- Soak the rice noodles in warm or cold water before using.
- Peel the onion and the garlic and cut it into small pieces.
- Dice the tofu into small pieces.
- Carefully wash the bean sprouts, then drain.
- In a big pot, cook the rice noodles until half done. (about 5 minutes)
- Heat the peanut oil in a big pan or wok. Fry the onions and the tofu.
- Add the garlic and carrots.
- Add the eggs (directly into the pan). Stir, then add the bean sprouts and the spinach.
- When the noodles are done, drain and add to the mixture.
- Add soy sauce and sushi vinegar.
- Season with chili powder.
- Serve in a bowl. Cut the lime into slices; add one per bowl for garnishing.
- Garnish with chopped peanuts.
